Peach Marinated Lamb Pops With Spicy Chinese Basil Aioli Recipes

BAKED PARMESAN CARROT FRIES WITH LEMON-BASIL AIOLI

Steps:

• For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
• Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
• Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
• Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
• Serve the carrot fries with the aioli for dipping.

MEDORA LAMB POPS WITH OUZU LAMB JUS

Steps:

• Marinate the lamb racks in 6 tablespoons of the olive oil, lemon juice, oregano, onions, garlic, salt and white pepper for a minimum of 2 hours or overnight, refrigerated.
• To cook the lamb, heat 2 tablespoons of oil in heavy bottom saute pan until almost smoking. Carefully place the lamb in the saute pan and brown on all sides. Transfer to baking sheet and roast in a preheated 350 degrees F oven to an internal temperature of 130 degrees F. Allow to rest 5 minutes and carve.
• In heavy sauce pot over high heat, reduce ouzu to 1 cup.* Once reduced, add the 1 gallon of lamb stock, soy sauce, sea salt and white pepper. Bring mixture to a boil. Meanwhile, in a small mixing bowl, whisk together the cornstarch and the remaining 1 cup lamb stock creating a "slurry". With a balloon whisk, add the slurry to the boiling stock. Reduce to a simmer for 15 minutes and serve with lamb.

BASIL AIOLI

Steps:

• Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
• Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.